Yield about 3/4 cup

INGREDIENTS:

6 tablespoons chili powder

1 tablespoon cumin

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

1 tablespoon seasoning salt

1 tablespoon sugar

2 teaspoons onion powder (or use 1 tablespoon finely crushed onion flakes)

1 tablespoon garlic powder

1 tablespoon beef bouillon powder (such as  OXO or Knorr beef bouillon powder)

1 teaspoon fresh ground black pepper

1 tablespoon all-purpose flour

1/8 teaspoon cayenne pepper (optional, can adjust to taste)

1. Mix all ingredients together.
2. Store in an airtight container at room temperature or refrigerate.
3. Shake the bottle before using.
4. Use any amount desired in recipes.

You will also find this recipe on www.recipezazz.com

I have made this using frozen cranberries I have to say that the fresh is much better there really is a texture difference, this is delicious on toast and on the side served with ham or turkey, it also makes a great holiday gift

The amounts may be doubled

Servings 10

INGREDIENTS:

1 (12 ounce) bag fresh cranberries

1-1/4 to 1-1/3 cups sugar (for a sweet taste use 1-1/3 cups)

3/4 cup unsweetened cranberry juice (can use water)

1 large red apple, peeled and finely chopped (I like to use Spartan apples)

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

INSTRUCTIONS:—————————————–

In a medium saucepan combine all ingredients; bring to a boil over medium-high heat stirring constantly.

Reduce heat to low and simmer about 20-25 minutes or until the apple is tender and the mixture thickens.

Cool completely then store covered in refrigerator.

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This may also be served on the side as a sauce and will double well,  for the best flavor I recommend to use a good quality brand of cherry preserves such as Smuckers

INGREDIENTS:

1 (12-ounce) jar cherry preserves

1/4 cup liquid honey

1/4 cup red wine vinegar (no substitutes)

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon salt (can use a little more)

INSTRUCTIONS:———————————————-

In a medium saucepan combine all ingredients; bring to a light simmer.

Cook stirring for 5 minutes.

Baste on ham 30 minutes before the meat is done, then finish cooking the ham uncovered for 30 minutes.

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Yield about 5 cups

INGREDIENTS:

1/2 cup butter (can use hard margarine)

1/2 cup plus 3 tablespoons all-purpose flour

1/2 teaspoon fresh ground black pepper (the more the better!)

4 cups pan drippings (or see options below the recipe)

This makes a great homemade  syrup, you may double or even triple all amounts

Yield 1-1/4 cups

Ingredients:

Perfect for chicken strips and very similar to KFC’s but in my opinion improved, depending on how sweet you like this you may need to adjust the honey, plan ahead the sauce needs to chill for at least 6 hours or overnight the longer the chilling time the better it will be!

Yield 2-1/2 cups

Ingredients:

1-1/2 cups ketchup

1/4 cup white vinegar

2 tablespoons molasses

1/3 cup honey, or to taste

1/2 teaspoon paprika

1/2 teaspoon seasoned salt

1/2 teaspoon liquid smoke

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon mild chili powder

Instructions:

In a saucepan combine all ingredients together; bring to a simmer over medium heat stirring constantly (at this point you may add in more honey if needed).

Reduce heat to low and simmer uncovered for about 15-20 minutes stirring frequently.

Cool to room temperature then refrigerate for 6-24 hours before serving.

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No spices added to this brine so all you will taste is the turkey and nothing else, the amounts may be doubled or tripled if tripled you will have enough brine for a turkey up to 20 pounds… try this brine for you next grilled turkey breast you will be glad you did!

plan ahead the turkey must stay in the brine for 24 hours and remember to rinse your turkey breast under cold water after brining

Yield 8 cups brine —  (enough for 1 large turkey breast, if your turkey breast is large you may want to double the brine amounts)

Yield 16 cups brine

Ingredients:

8 cups warm water (can use cold water although the sugar and kosher salt granules will take longer to dissolve and will not dissolve as well)

1/4 cup kosher salt (no substitutes)

6 tablespoons brown sugar, well packed (1/4 cup plus 2 tablespoons)

2-3 teaspoons  black peppercorns

4 large garlic cloves sliced in half (can use more or less or you may omit)

2 tablespoons Worcestershire sauce

Instructions:—————————————-

In a large bowl (choose a bowl large enough to hold the brine and turkey) combine the warm water with salt, brown sugar and Worcestershire sauce; mix until all granules are completely dissolved in the water which may take a few minutes.

Mix in the garlic and peppercorns.

Allow the water to cool to room temperature.

Wash the turkey over with cold water then add to the brine.

Refrigerate for 24 hours.

Remove and discard the brine.

Wash the turkey thoroughly under very cold water.

Pat dry using paper towels.

Proceed with desired recipe.